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Khandvi Ravioli

Delicious khandvi ravioli tastes even better when dipped in a creamy and tangy sauce.
Chef Pankaj Bhadouria's Khandvi Ravioli recipe
Cuisine

- Fusion

Serves

- 4

Cooking Time

-30-40 Min

Difficulty

- Medium

Preparation Time

- 10 - 15 Min

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INGREDIENTS

  • FOR Khandvi Ravioli
  • ½ cup Curd
  • 3 tbsp gram flour
  • tsp asafoetida
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • salt
  • oil
  • 3 cups water
  • FOR The Stuffing
  • ½ tsp mustard seeds
  • 1 tsp chopped green chillies
  • ½ cup grated coconut
  • ½ cup cottage cheese crumbled
  • 3 tbsp chopped coriander
  • salt
  • 1 to 2 tbsp oil
  • FOR The Sauce
  • 1 tbsp butter
  • 1 tsp kashmiri red chilli powder
  • ½ cup cream
  • 1 tsp lemon zest
  • salt to taste
  • water as required
  • FOR Garnish
  • Red chilli flakes
  • parsley leaves

HOW TO PREPARE KHANDVI RAVIOLI

  1. 1

    In a bowl add curd, gram flour, asafoetida, turmeric powder, red chilli powder, and salt. Mix water to make a smooth khandvi batter. Heat a pan and pour the batter and cook until it thickens. On the back of a plate greased with oil, pour the batter and spread it. Set aside for cooling. Heat oil in another pan. Add mustard seeds chopped green chillies, grated coconut, crumbled cottage cheese, and salt. Saute the ingredients well. Put off the flame and add chopped coriander. Set aside for cooling. Heat butter in a sauce pan. Add Kashmiri red chilli powder cream, water, and grated lemon zest. Add salt and mix well. Cut the khandvi using a ring cutter in small circles. Fill each khandvi with the stuffing and cover with another khandvi, thus making a ravioli. Design the edges with the back of a fork. Pour the cream sauce in a serving plate and place the raviolis on it. Garnish with red chilli flakes and parsley leaves.
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